Can Collo mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in France?

In France, medium rare is called "À point". Rare is "Saignant" and well done is "Bien cuit".

What is Collo in France?

Q: What is Collo in France?

Collo is the Italy retail name for the chuck roll, which sits on the chuck primal. In France, the same cut is most often labeled Basses côtes.

Q: What is Collo called in France?

Look for Basses côtes—mapped to Chuck Roll (chuck roll).

Q: What primal is Collo from?

Chuck Roll is on the chuck primal (Between the neck and the rib section, boneless).

Close match

collo

is very similar to Basses côtes in France

Ask for: Basses côtes

About this cut

A boneless cut from the center of the chuck, between the neck and the rib primal. Well-marbled with good beefy flavor. Contains several muscles with varying tenderness. Used for roasts, stew, and ground beef.

chuck primal · Between the neck and the rib section, boneless

In France

Basses côtes

What is this cut?·Global guide

How to order steak doneness

Italy → France

rareAl sangue→Saignant48–55°C

medium rareCottura media→À point55–60°C

mediumAl punto→Entre à point et bien cuit60–65°C

well doneBen cotto→Bien cuit70–100°C

Most French steaks are served rare (saignant) by default. Asking for bien cuit may surprise your waiter.

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“Collo” in Italy maps to canonical chuck roll (chuck: Between the neck and the rib section, boneless). In France, look for labels such as Basses côtes. A boneless cut from the center of the chuck, between the neck and the rib primal. Well-marbled with good beefy flavor. Contains several muscles with varying tenderness. Used for roasts, stew, and ground beef.

Keep exploring

Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

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This information is for educational purposes only and may vary by region or butcher practices.